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Frito Chili Bake

Yield: 30


16 oz.

Bag of Frito's Corn Chips

8.0 oz.

Diced Onions

2.0 lbs.

Diced Tomatoes

10 lbs.

20 oz.

USDA Shredded Cheddar Cheese (100012)

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Prep Time: 45 min.

  1. Heat JTM Three Bean Chili in a steamer, kettle or boiling water.
  2. Heat for approximately 45 minutes and check for an internal temperature of 165°F or higher (HACCP 145°F for 15 seconds)
  3. Once the product has reached internal temperature, place on the serving line or in a holding cabinet. Hold hot (HACCP 145°F or higher) until ready to use.
  4. Crush the fritos in the bag and arrange 1/2 of the fritos on the bottom of a full size pan (1/2 deep).
  5. Top the corn chips with the JTM Three Bean Chili, onions, and diced tomatoes.
  6. Portion cheese over the bean chili mixture.
  7. Finish the casserole with the remainder of the crushed fritos.
  8. Bake at 350ºF for 25 - 30 mininutes or until temperature reaches 140ºF for 15 seconds.
  9. 9. Cut into 3x10 squares.

7.87 oz. serving by weight or 1 cup by volume provides: 2.0 oz. M/MA. + 1/4 cup R/O Vegetable + 1/8 cup Other Vegetable + 0.50 oz. Grain Equivalent.


Additional ideas: Sloppy joe, shredded chicken, beef or pork BBQ


Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.


Frito Chili Bake Nutrition Label